Recipe pumpkin soup with grilled chestnuts and hazelnuts and slithers of mimolette

To prepare this dish

Ingredient list

Pumpkin preparation

500 g pumpkin
Elle & Vire gourmet butter 82% fat
salt
pepper

Cream preparation

Elle & Vire gourmet butter 82% fat
3 cloves of garlic
40 g oignons émincés
80 g white leeks
1 liter water
80 g Excellence whipping cream 35% fat
80 g mimolette

Finition

60 g slithers of mimolette
80 g grilled chestnuts
30 g grilled hazelnuts
80 g Excellence cooking cream 35% fat
chervil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Pumpkin preparation

   Chop the pumpkin into equal sized slices and season with pepper and salt. put a knob of butter onto each slice. Roast in a hot oven at (180°C / 356°F for 40 to 50 min). Turn the slices over half way through. once cooked, let the slices cool slightly. Then scoop the flesh from the skin.

2. 2

   Cream preparation

   Melt the butter in a pan and sweat the crushed garlic cloves. add the sliced onions and white of leek. Sweat in a covered pan for 5 to 6 min. add the roasted pumpkin flesh. Add the water or the stock and the salt. Bring to the boil and cook on a low flame for 30 to 35 min. Add the mimolette and the cream and cook for a moment longer. Liquidize everything together.

3. 3

   Finition

   In each soup bowl sprinkle a few grilled chestnut and hazelnut pieces. Pour over the soup. drizzle with cream and dust with grilled nuts. Add the slithers of mature mimolette and scatter with chervil

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